Friday, August 17, 2007


Really tasty and delightful for Sunday tea.
Pastry: 225 g flour
2 tbs ghee
80 ml warm water
1 tsp salt

1. Make a well in centre of flour and pour in oil and salt. Mix.
2. Add water until dough is soft and springy.

5 boiled potatoes- cut in small cubes
1 large onion (sliced)
coriander leaves (shredded)
garam masala mix: 1 tbs curry powder, 1/2 tbs tumeric, 1/2 tbs chilli powder, 1 tsp coriander powder, 1 tsp salt
2 tbs sour cream

1. Heat oil and fry onion until softened. Add garam masala and fry the powders till fragrant.
2. Add potatoes and cream. Mix well.

Roll the dough out and cut into circles. Make a pocket with the circle and spoon filling in. Seal with water.
Fry in hot oil and serve.

Saturday, August 11, 2007

Mushroom and Spinach Lasagne

I made a vegetarian lasagne with mushroom, spinach, aubergines and creamy cheese sauce. It tasted pretty good, despite the lack of meat!

Mushrooms (sliced)
Aubergine (sliced)
Pasta Sauce (you can buy it canned)
1 onion (sliced)
1/2 cup cream
mozarella cheese
Spinach (sliced)
Lasagne sheets

1. Heat oil and lightly fry onions until softened. Add mushrooms. Cook until fragrant and then add pasta sauce. Cook for another 5 mins. Make sure the mixture is fairly wet.
2. Place the half of the sauce in the bottom of a square pan and then add lasagne sheets over it. Place sliced aubergines above the sheets.
3.Then make a cheese sauce, by blending cheese and cream over low heat. Pour over.
4. Place the spinach above the sauce. Top with lasagne sheets and then pour the rest of the mushroom pasta sauce mixture on it. Scatter mozarella cheese over the top.
5. Bake in a 200 degrees oven for 45 minutes.

Thursday, August 09, 2007

Indian Daal (Lentil Curry)

Daal is the staple diet of punjabis. Back home, my mother would make daal daily and we would have it with rice and fried anchovies for lunch. For dinner, we continued to have daal but with chapatis and pickle instead. Thats how much daal was featured in my home.

Ingredients: 1 cup yellow lentils
2 tomatoes
1 chilli
1/2 aubergine
1 potato (cubed)
minced onion, garlic and ginger
coriander leaves and spring onion (chopped)
Masala spices: 1 tbs curry powder, 1/2 tbs tumeric, 1/2 tbs chilli powder and 1/2
tbs coriander powder

1. Wash lentils in water and boil with water covering 1/2 your index finger.
2. After 30 mins, add vegetables. Then add masala spices.
3. Add onion, garlic and ginger. If you want to make it 'tarka' method- you can fry the onion, garlic and ginger for 10 mins seperately until softened and then add in. I usually just add it in as it is.
4. Simmer for another 20 mins until vegetables are fully cooked. Then garnish with coriander and spring onion.
5. Serve.

Wednesday, August 01, 2007

Baked Salmon

Nothing beats a really good baked piece of fish. Just drizzle some lemon and its like a gourmet meal in a restaurant.

1. Marinate salmon with lemon juice, rosemary and garlic for 20 mins. Also add some grated lemon rind.
2. Place a slab of butter on top and bake for 20 mins- until fish flakes easily with a fork.
3. You can add a bit of shredded gouda and parmesan during the last 5 mins.
4. The lemon juice and butter would have combined into a sauce in the oven, so just pour over the fish.
5. Remove and serve!